Instant Pot Creamy Tortellini Soup

This easy, hearty, and creamy Instant Pot Tortellini soup recipe is loaded with cheesy tortellini, veggies, and fresh spinach. It is a perfect soup to eat and keeps you warm on cold winter nights/days.

This Creamy Vegetarian Tortellini Soup is a warming and comforting pasta soup that your family will love. Perfect for a busy weeknight dinner. It is loaded with veggies, spinach, and tortellini and is so easy to make.

The recipe is super adaptable. You can make it with any kind of fresh tortellini flavor and add any hearty veggies you like. It comes together in 30 minutes, and the leftovers taste great the next day.

Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.

Jump to:

• Why You'll Love This Instant Pot Creamy Tortellini Soup Soup Recipe
• Tortellini Soup Recipe Ingredients
• How to Make Creamy Tortellini Soup in Instant Pot
• Stovetop Instructions
• What to Serve with Creamy Tortellini Soup
• Pro-Tips & Variations
• Storage Instructions
• Frequently Asked Questions
• More Instant Pot Pasta Recipes
• More Instant Pot Soup Recipes
• Instant Pot Tortellini Soup

Why You'll Love This Instant Pot Creamy Tortellini Soup Soup Recipe

• Easy to make and can be made in less than 30 minutes.
• Comforting and filling.
• Adaptable.
• One-pot recipe.
• Loaded with vegetables

Tortellini Soup Recipe Ingredients

Here is the list of ingredients to make the creamy tortellini soup recipe.

• Tortellini: I used fresh three cheese Tortellini that I got from Trader Joe's (usually found in the refrigerated section of most supermarkets). In this recipe, you can also use frozen or dried tortellini (the cooking method will differ, *instructions below). To make this recipe vegan, use vegan cheese tortellini.
• Vegetables: Onion, carrots, and garlic form the base of the soup, essentially the aromatics, as they add a ton of flavor.
• Tomatoes: I used canned diced tomatoes. Gives a good sweet and tangy flavor to the soup. You can also use tomato sauce.
• Broth: Use low-sodium vegetable broth to add the best flavor to the soup. However, you can even use water if that's what you have.
• Dried Herbs: I used a blend of dried thyme, basil, and oregano. You can also substitute it with Italian seasoning.
• Salt and black pepper – for seasoning.
• Greens: use either fresh baby spinach or baby kale.
• Heavy cream: I used whipping/heavy cream. You may substitute half-and-half or evaporated milk for a lighter version. Or use canned coconut cream or coconut milk for a dairy-free option.

How to Make Creamy Tortellini Soup in Instant Pot

Select the SAUTE setting on Instant Pot. Heat oil, add onion, carrot, and garlic. Saute till the onions are soft and translucent.

Switch off the SAUTE setting. Add the diced tomatoes, and all the seasonings like dried oregano, basil, thyme, salt, black pepper, and vegetable broth. Stir everything well.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.

When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.

Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 3-5 minutes or until they float to the top.

Stir in the baby spinach after turning off the heat. The spinach will wilt with the help of residual heat.

Finally, add the heavy cream, and give a quick mix. Adjust the seasoning at this stage.

Sprinkle some grated parmesan cheese (optional) if desired, and serve warm.

Stovetop Instructions

• Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and garlic. Saute till the onions are soft and translucent.
• Add the diced tomatoes, vegetable broth, and all the seasonings. Stir everything well. Cover with the lid and simmer for 10 minutes.
• Add in the fresh tortellini. Stir and cook for 3-5 minutes or until they float to the top.
• Stir in the baby spinach and heavy cream after turning off the heat. The spinach will wilt with the help of residual heat. Adjust the seasoning at this stage. Serve warm.

What to Serve with Creamy Tortellini Soup

This soup is great on its own, or you can pair it with a side of garlic bread or fresh salad on the side.

It also makes a great Thanksgiving or Christmas Holiday meal, serve it along with

• Delicious salads like chickpea cucumber salad, or lentil salad.
• Roasted veggies like spiced cauliflower, crispy green beans, asparagus, or brussel sprouts.

Pro-Tips & Variations

• Other Veggies: You can also add other hearty vegetables, celery, broccoli, sweet potato, butternut squash, and zucchini.
• Vegan: You can make this soup vegan by using vegan cheese tortellini and coconut cream (or coconut milk).
• Tortellini Flavor: Any tortellini flavor is fine for this recipe. I used Fresh, refrigerated 3 cheese tortellini from Trader Joe's.

Storage Instructions

Store: Leftovers keep well in an air-tight container in the refrigerator for up to 3 days. Pasta will continue to absorb liquid as it sits, so add some vegetable broth or water to thin it.

Freeze: Most soups that are cream-based don't freeze well. So I do not recommend freezing this creamy tortellini soup recipe.

Reheat: Reheat in the microwave or stovetop pan over medium-low heat, stirring occasionally.

Frequently Asked Questions

More Instant Pot Pasta Recipes

• Avocado Pasta
• Creamy Tomato Pasta
• Butternut Squash Pasta
• Mac and Cheese
• Taco Pasta
• Fettuccini Alfredo

More Instant Pot Soup Recipes

• Broccoli Cheddar Soup
• Butternut Squash Soup
• Creamy Tomato Soup
• Potato Soup
• Lentil Soup
• Broccoli Spinach Soup
• Vegetable Lentil Quinoa Soup

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